Bread Machine (150 page)
Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.
Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust
T
his is my friend Suzanne Rosenblum’s crust, especially nice for her
Chicago-Style Deep-Dish Pizza
because of its nutty, crunchy texture. I especially like to make smaller thick 8-inch crusts pressed into springform pans from this dough in the manner of one of my favorite pizzerias, Viccolo, which was inspired by Pizzeria Uno in Chicago.
1
1
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2
- OR 2-POUND-LOAF MACHINES
1
1
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2
cups water
1
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4
cup olive oil
3
2
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3
cups unbleached all-purpose flour
1
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3
cup medium-grind yellow cornmeal
1 teaspoon salt
2 teaspoons SAF yeast
or 2
1
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2
teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough or Pizza Dough cycle and press Start.
When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten the dough into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size.
Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.
PISSALADIÈRE
Makes one 15-by-10-inch pizza
P
issaladière
is the famous rustic pizza of southern France. A snack bread usually served at room temperature, it has no cheese, just vegetables. Lots of sweet onions are piled on a crisp crust, and the whole thing is garnished with black olives and fresh tomatoes, ingredients that show up in almost all Provençal food.
Pissaladière
can have anchovies on it, too, but I prefer it with just olives and tomatoes. I make it on a baking sheet, but if you have a black steel rectangular pan, all the better.
INGREDIENTS
1
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4
cup olive oil
4 large yellow onions, peeled and thinly sliced
Salt and fresh-ground black pepper
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 recipe
Basic Pizza Dough
20 oil-cured black olives, pitted and cut into coarse pieces
5 plum or beefsteak tomatoes, seeded and thinly sliced
Olive oil, for drizzling
Heat the oil in a large sauté pan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Do not allow the onions to brown. Season with salt and pepper to taste and add the thyme.
Twenty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450ºF. Brush a 15-by-10-by-1 inch pan with oil.
On a lightly floured work surface, using the heel of your hand, press the pizza dough to flatten it. Roll out the dough into a large rectangle, then lift it onto the pan and gently pull and press it into the pan. Shape a
1
/
2
-inch rim around the edge. Let the dough rest for 15 minutes, until it is puffy.
Spread the dough with the onions, leaving a 1-inch border. Scatter the olives over the top and lay some tomato slices on top in rows. Drizzle with olive oil.
Place the pan on the hot stone and bake for 18 to 24 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve. Or let the pizza cool to room temperature before serving, as it is done in Nice.